Food recipes
Grilled Dal Payasam
Grilled Dal Payasam
Ingredients:
Moong Dal (lentil) - 1 cup
Coconut - 1/2
Jaggery - 2 cups (grated)
Cardamom powder - 1 tsp.
Cashewnuts - 1/4 cup
Raisins - 1/4 cup
Ghee
Directions:
1. Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keeo aside.
2. Fry the cashews and raisins in ghee and keep aside.
3. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep aside.
4. Grate the remaining coconut and grind it with 1 cup hot water.
5. Drain and reserve the coconut milk. This will be thicker.
5. Again add 1 cup hot water to the ground and drained coconut and grind.
6. Squeeze the milk out and reserve in a separate bowl from the previous.
7. Add this second milk to the fried dal and pressure cook it.
8. In the meantime, boil 1- 1/2 cup water and add the jaggery to it.
9. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture and stir well.
10. Cook for a few mins. Add cardamom pwd. and the fried cocunut pieces, cashews and raisins.
11. Keep strring all the time. Add the thick coconut milk and mix well. Remove from heat and serve hot.
12. It tastes great if eaten cold too.
202. Red Beet Paratha
Ingredients
2 cups wheat flour
2 tbsp chana flour
1 red beet
1 bunch of coriander leaves
1 tbsp oil
2 tbsp sesame seeds
1 tbsp red chilli powder or 5 to 6 green chillies (optional)
1/2 tbsp haldi
1/4 tbsp asafoetida and salt to taste
Method
Grate the red beet and finely chop the coriander.
Add all the above listed ingredients and make a dough out of it.
Take a small portion of the dough and roll them into parathas.
Roast them onto the tava by adding little ghee to it .
Delicious Parathas are ready and tastes very good with spicy tomato chutney.
203. Green Onion Bhurji
Ingredients
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4 small bunches of green onions (onion bulbs with the leaves on)
3 eggs
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder
Salt
Oil
Method
Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely.
Keep aside
Chop the leaves finely.
Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they
become soft.
Add the chopped leaves and mix well.
Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.
After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.
Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the
mixture is dry.
Add salt to taste . Serve piping hot.
Note : Do not add any water to the onion leaves. They should cook in their own juice.
204. Mysore Bonda
Ingredients
1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)
Method
Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3
hrs.
Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them
till golden brown.
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Serve hot with green chutney or ketchup.
Make sure the curd is sour enough. These bondas are very crispy and tasty too.
205. Dahi Wada
Ingredients
For the wadas
Udad dal (Black gram dal) 1 cup
Mung dal (Green gram dal) 1/4 cup Salt to taste
Method for Wadas
Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste.
Add salt to taste.
Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are
golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each wada out from water, squeeze the water out and set aside.
For the Dahi (yogurt)
Dahi (yogurt) 5 cups
(You can use homemade yogurt or low-fat yogurt from the market)
Green chillies, chopped 1 tsp
Ginger grated 1/2 tsp
curry leaves 7-8
Mustard seeds 1/4 tsp
Asafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)
Method for making dahi
Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.
Serving the wadas
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Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that all the wads are
covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and black salt
(sanchal).Serve with sweet tamarind(imli) chutney.
206. Rasmalai
Ingredients
Makes: 15 pieces
Shelflife: Refrigerator fresh 2-3 days.
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
Then drain it in athin muslin cloth or handkerchief.
Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water
remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistle.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water
drain by pressing it little and let it cook.
When the milk is cool add chenna balls to it .
Refrigerate it.
And it is ready to serve. Isn't it quick and easy
* while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure
cooker I put 12 pieces at a time
207. Instant Dhokla
Ingredients
1 small bowl Besan
1 small bowl Water
1 teaspoon Salt
1/2 tablespoon Lemonjuice
1 tablespoon Oil
1 tablespoon Eno Fruit Salt
Tampering
1 teaspoon Mustard Seeds (rai)
2 Sliced Green Chillies
A few Curry Leaves
2 Tablespoon Sugar
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2 tablespoon Lemon juice
1/4 cup Water
1 tablespoon Oil
2tablespoon Chopped Corinder
1 table spoon Grated Coconut
Method
Mix togather besan, salt, oil, lemonjuice and water.
In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that
water should not touch the dhokla pan)
Grease a baking dish (it should fit in the vassle or cooker)
Now add Eno and mix well and pour this mixture right away in the greased pan.
Steam it for 20 minutes.
Prepare the tampring adding rai, greenchillies and curryleaves in hot oil.
Mix togather water,sugar and lemonjuice and pour into tempring. boil it.
Take out dhokla and cut into pieces. Pour the tapering mixture over it.
Garnish with grated coconut and Coriander.
208. Matar Palak
Ingredients
1 bunch of spinach
1 cup of green peas
1 medium sizwd tomato
1 medium sized onion
1 medium sized boiled potato
3-4 green chillies
1 tsp. cumin seeds
A pinch of asofetida
1 tsp turmeric powder
Salt to taste
Method
Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste.
This paste must be semiliauid.
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Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan.Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.
Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.
Add turmeric powder and salt to taste.
Simmer it for 10 mins. Tastes good with rotis/parathas.
209. Aloo Mutter
Ingredients
1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric
Method:
Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
Heat oil in cooker. Add ground Masala and roast till oil separates
Add potatoes pieces, and green peas and mix properly
Add water and pressure cook. Serve with chappaties
210. Venn Pongal
Ingredients
Rice 2 cups
Toor Dal 3/4 cup
Coarsely crushed peppercorns 2 tsps
Cumin seeds 1 1/2 tsp
Ginger 1 1/2 inches long cut into tiny bits
Cashew nuts 5
Ghee 3 tsps
Method
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Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.
The two should be cooked till soft.
In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.
When the pieces turn brown add the crushed peppercorn and the cumin.
When they splutter add ginger and fry.
Add the cooked mixture of the rice and dal to it with salt according to your taste.Mix well.
Add a teaspoon of ghee over it in the end before serving.
This can be eaten with coconut or onion chutney.
The rice and the dal can be cooked earlier and the rest of it just takes 5minutes.
211. Tamilian Kurma
Ingredients
1 cup shredded coconut
4 geen chillies
1 bunch coriander leaves
1 tsp poppy seeds (khusa khusa)
gingerpaste
garlic paste
Grind all of the above ingredients to a fine paste with water.
french cut beans
carrots(sliced) lenghtwise
peas(frozen will do)
potatoes (cubed)
Method
Take oil in a kadai. Add jeera.And then add all the vegetables and let it boil.
Add turmeric powder (a pinch), salt (2tsp), chillipowder (1tsp).
Add the ground ingredients and cook for about 15 mins. Add water if desired.
Serve hot with rice.
212. Vegetable Korma
Ingredients
1 Cup Beans
half cup Carrot
1 Potato
half cup Peas
half cup Ground coconut
small piece Ginger
3 flakes Garlic
1 Onion
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half tbs Cumin seeds
1 tbs Corriander powder
few Corriander leaves
half tbs Chillie powder
half Lime
half tbs Turmeric powder
Take oil in a pan. Add the sliced onions.
After that add ginger, garlic, corriander powder, chillie powder, salt & fresh corriander leaves .
Fry it nicely.
Then add the vegetables & pressure cook till done.
When the vegetables are cooked add the ground coconut and little water to it & let it simmer for
5 minutes.
Squeeze lime to it & the veg korma is ready.
Serve hot with chapatis.
213. Mixed Vegetable Kofta in Tomato Curry
Ingredients
For the Koftas you need
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour (Besan)
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder
For the Tomato Curry:
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger
For Frying:
Vegetable Oil
For Garnish :
Fresh Cilantro or Homemade Pannier
Method:
Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
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Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.
For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve.
Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at warm till
you serve. Garnish with Fresh Cilantro or Paneer.
214. Chakali
Ingredients
3 cup rice flour
1 cup basan
1 stick butter (half cup)liquify
5,6 green chillies finely chopped
2 tsp coriander &cumin seed powder
1/2 tsp turmeric
2 tsp curd
1 tsp suger
salt to taste
Chakali utensil which is common for shev-papdi
Method
Mix rice flour & basan with all above interdients.add a
little bit warm water and make a soft dough. (dough should be softer than the chapati dough.)
Grease the chakali utensil make chakali.
Deep fry in oilon midimum flame till golden brown in colour.
Let it soak on paper.
serve with curd or butter.
215. Moong Soup With Paneer
Light and nutritious.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients
¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
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¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
5. Add the paneer and cook for 2 minutes
216. Healthy Tomato soup
The ever popular tomato soup made in a healthier way.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients
400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk salt and prepper to taste
For serving
fresh cream
bread croutons
How to proceed
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly.
6. Add the sugar, milk, salt and pepper.
Serve hot with cream and bread croutons.
217. Corn Soup with Vegetables
A soup with a Chinese touch.
Preparation time: 15 minutes . Cooking time: 30 minutes . Serves 6.
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving
chillies in vinegar and chilli sauce grated cheese
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1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and
cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese.
218. Green Peas Skin Soup
Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 6.
6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste
1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
Serve hot.
Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and
Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the
body and eliminates them.
219. Hara Nariel Ka Shorba
Coriander and coconut make a tasty combination.
Preparation time : 20 minutes. Cooking time : 10 minutes. Serves 6.
Ingredients
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.
220. Lentil and Vegetable Broth
Try out this unusual soup with moong dal stock.
Preparation time: 20 minutes. Cooking time: 20 minutes. Serves 6to 8.
For the stock
2 tablespoones moong dal
2 onions
2 large tomatoes
For the topping
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1 chopped onion
½ teacup shredded cabbage
½ teacup chopped spinach
2 tablespoons baked beans or tomato ketchup
1 chopped tomato
1 tablespoon oil salt and pepper to taste grated cheese to serve
For the stock
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.
3. When cooked, blend in a liquidiser and strain.
How to proceed
1. Heat the oil and fry the onion for 1 minute.
2. Add the vegetables and fry again for 1 minute.
3. Add the stock and boil for 10 minutes.
4. Add the beans, tomato, salt and pepper and give one boil.
221. Letil Soup
Preparation time: 10 minutes . Cooking time: 15 minutes . Serves 6.
¾ teacup masoor dal (washed)
3 sliced onions
4 cloves crushed garlic
½ teaspoon chilli powder
3 tomatoes
2 teaspoons oil
salt to taste
For serving
lemon juice
For garnish
1 tablespoon boiled rice
1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a mixer.
4. Boil for 5 minutes.
Serve hot with lemon juice and garnished with boiled rice.
Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of
cereals. The combination of cereals and pulses provides protein of high biological value.
222. Tum Yum Soup
The Thai soup with the intriguing flavour of lemon grass.
Preparation time: 15 minutes.Cooking time: 10 minutes.Serves 6.
6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
salt to taste
1. put the stock to boil.
2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
3. Add the lemon juice and top with oil.
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Serve hot with chillies in vinegar, soya sause and chilli sause.
223. Sweet Corn Soup
An old-time favourite.
Preparation time: 10 minutes.Cooking time: 30 minutes.Serves 6.
1 can (450 grams) cream style corn
½ teaspoon Ajinomoto powder
½ teaspoon soya sauce
2 tablespoons cornflour
salt to taste
To serve
green chillies in vinegar
chilli sause
1. Mix all the ingredients with 4 to 5 teacups of water.
2. Cook for 25 minutes.
Serve hot with chillies in vinegar and chilli sauce.
224. RAJMA CURRY
A favourable from the Punjab.
Preparation time : 20 minutes Cooking time : 20 minutes. Serves : 6. Ingredients.
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
Salt to taste
To be ground into a paste.
7 cloves garlic
7 green chillies
25mm. piece ginger
How to proceed.
1. Soak the red kidney beans over night.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry
again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a
thick soup through a sieve.
6. Add the tomato soup to the rajma mixture.Add the sugar and salt.
7. Cook for a few minutes.
Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.
Preparation time : 40 minutes Cooking time : 60 minutes. Serves : 6 to 8.
Ingredients.
750 grams (1 5/8 lb.) papadi
500 grams (1 1/8 lb.) kand (rataloo)
250 grams (9 oz.) potatoes
2 to 3 brinjals
1 teaspoon ajwain
1 teaspoon chilli-ginger paste
1/4 teaspoon soda bi-carb
1 to 2 tablespoons oil
A few lettuce leaves
Salt to taste
Green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve
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For the green chutney.
1 teacup chopped coriandder
4 green chillies
1 teaspoon lemon juice
1/2 teacup water
1/2 teaspoon salt
For the garlic chutney.
10 cloves garlic
2 teaspoons chilli powder
1/2 teacup water
1/2 teaspoon salt.
For the sweet and sour sauce.
1 teacup jaggery (gur)
1/2 teacup tamarind
1/2 teaspoon chilli powder
1/2 teacup water
Salt to taste
Chopped coriander for garnish
How to proceed.
1. String the papadi. Do not separate into two.
2. Peel the kand and cut into big pieces.
3. Cut the potatoes and sweet potatoes without peeling.
4. Make slits on the brinjals.
5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly
and apply the oil all over.
6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all thevegetables
and cover with the balance lettuce leaves.
7. Cover the matka, with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour.
8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves)
in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.
9. Serve with green and garlic chutneys and sweet and sour sauce, oil and seve.
For the green chuntey.
Blend all the ingredients in a liquidiser.
For the garlic chutney.
Blend all the ingredients in a liquidiser.
For the sweet and sour sauce.
Blend all the ingredients except coriander except coriander in a liquidiser. If too thick, add enough water
to get the right consistency. Garnish with coriander.
225. MALAI KOFTA CURRY
A tasty kofta curry.
Preparation time : 30 minutes Cooking time : 40 minutes. Serves :6. For the koftas.
100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying
To be ground into a paste.(for the koftas)
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9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste
To be ground into a paste.
15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese
For the koftas.
1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
For the gravy.
1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
How to proceed.
1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F)
until the cheese melts.
226. Cheesy Sweet Jamuns
Makes about 24
150 gm puffed rice (murmura) - washed and soaked in water for 2 hours.
60 gm mawa
1/4 tsp baking powder
Oil for frying
Stuffing
90 gm Amul Cheese-grated
90 gm mawa
100 gm sugar
1 tbsp cashew nuts-chopped
2 tsp grated coconut
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1 tbp raisins-chopped
1tsp chironji-chopped
Syrup
200 gm sugar
3 cups water
1 tbsp milk
1/2 tsp cardamom powder
2 tsp rose essence
Silver foil for decoration
Method
Prepare syrup by boiling together the sugar and water. And milk and remove the scum as it surfaces. Boil till 3 cups of clear
syrup are obtained. Remove from fire and flavour with essence and caedamom powder. Keep aside.
Cook the mawa for stuffing in frying pan till it is golden brown. Add the rest of the ingredents and mix well. form into small
balls and keep separately.
Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Knead well and
from into as many balls as the number of stuffing balls you have. Flatten out the puffed rice balls on the plam of your hand
and place a mawa ball on it. Fold over adn close sides to make an oval Jamun. deep fry on low fire till dark brown. Drain
well and immerse in warm syrup for an hour. Serve warm decorated with silver foil.
227. Kofta Lajawab
Koftas
125 gm Amul Cheese - mashed
50 gm cornflour
1/2 tsp pepper powder
Oil for frying
Gravy
250 gm onion - grated
200 gm tomatoes - pured
3 cm piece ginger - ground
1/2 tsp chilli powder
1/2 tsp garam masala
200 gm oil
3/4 tsp salt
Mix mashed cheese with cornflour and pepper.
Knead well.
Form into walnut sized koftas and deep fry till light brown.
Drain and keep aside.
To make gravy, heat oil in a pan and brown onions.
Add ginger and fry well.
Add tomatoes turmeric, red chilli and garam masala and fry on low fire till oil separates.
Add water according to consistency of gravy required.
Correct seasoning. Boil for 5 minutes.
Add koftas and boil for a further two minutes.
Serve hot with parathas or tandoori rotis.
Makes about 8
228. Beetroot Parathas
2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.
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For the stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee
Method
Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low
flame. Cook covered, till the mixture is almost dry. Remove from heat.
Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and
seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown.
229. Badshahi Baigan
300 g. brinjals
1 cup curd
2 large onions, chopped
2 tomatoes, chopped
2 tsp. chilli powder
2 tsp. ginger-garlic paste
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp.coriander leaves, chopped
1/4 tsp. turmeric powder
1/4 tsp. cummin powder
Salt to taste
1/4 cup ghee
For the garnish:
1 onion - sliced
1 tbsp. cashewnuts
1 tbsp. raisins
Method
1. Cut brinjals into 2.5 cm. thick slices.
2. Smear with salt and keep aside for 10 minutes.
3. Wash and squeeze dry.
4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown. 5. Remove from ghee and keep aside. 6. Fry the
brinjals in the same ghee till tender. Remove.
7.In the remaining ghee fry the chopped onions till transparent. 8. Add all the dry spices, ginger-garlic paste and chopped
tomatoes and saute till the ghee floats on top.
9. Add curd, coriander leaves and salt. 10. Stir well. 11. Cook till the gravy thickens. 12. Add fried brinjals to the gravy and
simmer for two minutes. 13. Sprinkle the garnish on top. 14. Serve hot with rice or parathas.
230. Red Tomato Gravy
Ingredients:
Moong Dal (lentil) - 1 cup
Coconut - 1/2
Jaggery - 2 cups (grated)
Cardamom powder - 1 tsp.
Cashewnuts - 1/4 cup
Raisins - 1/4 cup
Ghee
Directions:
1. Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keeo aside.
2. Fry the cashews and raisins in ghee and keep aside.
3. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep aside.
4. Grate the remaining coconut and grind it with 1 cup hot water.
5. Drain and reserve the coconut milk. This will be thicker.
5. Again add 1 cup hot water to the ground and drained coconut and grind.
6. Squeeze the milk out and reserve in a separate bowl from the previous.
7. Add this second milk to the fried dal and pressure cook it.
8. In the meantime, boil 1- 1/2 cup water and add the jaggery to it.
9. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture and stir well.
10. Cook for a few mins. Add cardamom pwd. and the fried cocunut pieces, cashews and raisins.
11. Keep strring all the time. Add the thick coconut milk and mix well. Remove from heat and serve hot.
12. It tastes great if eaten cold too.
202. Red Beet Paratha
Ingredients
2 cups wheat flour
2 tbsp chana flour
1 red beet
1 bunch of coriander leaves
1 tbsp oil
2 tbsp sesame seeds
1 tbsp red chilli powder or 5 to 6 green chillies (optional)
1/2 tbsp haldi
1/4 tbsp asafoetida and salt to taste
Method
Grate the red beet and finely chop the coriander.
Add all the above listed ingredients and make a dough out of it.
Take a small portion of the dough and roll them into parathas.
Roast them onto the tava by adding little ghee to it .
Delicious Parathas are ready and tastes very good with spicy tomato chutney.
203. Green Onion Bhurji
Ingredients
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4 small bunches of green onions (onion bulbs with the leaves on)
3 eggs
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder
Salt
Oil
Method
Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely.
Keep aside
Chop the leaves finely.
Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they
become soft.
Add the chopped leaves and mix well.
Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.
After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.
Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the
mixture is dry.
Add salt to taste . Serve piping hot.
Note : Do not add any water to the onion leaves. They should cook in their own juice.
204. Mysore Bonda
Ingredients
1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)
Method
Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3
hrs.
Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them
till golden brown.
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Serve hot with green chutney or ketchup.
Make sure the curd is sour enough. These bondas are very crispy and tasty too.
205. Dahi Wada
Ingredients
For the wadas
Udad dal (Black gram dal) 1 cup
Mung dal (Green gram dal) 1/4 cup Salt to taste
Method for Wadas
Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste.
Add salt to taste.
Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are
golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each wada out from water, squeeze the water out and set aside.
For the Dahi (yogurt)
Dahi (yogurt) 5 cups
(You can use homemade yogurt or low-fat yogurt from the market)
Green chillies, chopped 1 tsp
Ginger grated 1/2 tsp
curry leaves 7-8
Mustard seeds 1/4 tsp
Asafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)
Method for making dahi
Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.
Serving the wadas
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Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that all the wads are
covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and black salt
(sanchal).Serve with sweet tamarind(imli) chutney.
206. Rasmalai
Ingredients
Makes: 15 pieces
Shelflife: Refrigerator fresh 2-3 days.
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
Then drain it in athin muslin cloth or handkerchief.
Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water
remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistle.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water
drain by pressing it little and let it cook.
When the milk is cool add chenna balls to it .
Refrigerate it.
And it is ready to serve. Isn't it quick and easy
* while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure
cooker I put 12 pieces at a time
207. Instant Dhokla
Ingredients
1 small bowl Besan
1 small bowl Water
1 teaspoon Salt
1/2 tablespoon Lemonjuice
1 tablespoon Oil
1 tablespoon Eno Fruit Salt
Tampering
1 teaspoon Mustard Seeds (rai)
2 Sliced Green Chillies
A few Curry Leaves
2 Tablespoon Sugar
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2 tablespoon Lemon juice
1/4 cup Water
1 tablespoon Oil
2tablespoon Chopped Corinder
1 table spoon Grated Coconut
Method
Mix togather besan, salt, oil, lemonjuice and water.
In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that
water should not touch the dhokla pan)
Grease a baking dish (it should fit in the vassle or cooker)
Now add Eno and mix well and pour this mixture right away in the greased pan.
Steam it for 20 minutes.
Prepare the tampring adding rai, greenchillies and curryleaves in hot oil.
Mix togather water,sugar and lemonjuice and pour into tempring. boil it.
Take out dhokla and cut into pieces. Pour the tapering mixture over it.
Garnish with grated coconut and Coriander.
208. Matar Palak
Ingredients
1 bunch of spinach
1 cup of green peas
1 medium sizwd tomato
1 medium sized onion
1 medium sized boiled potato
3-4 green chillies
1 tsp. cumin seeds
A pinch of asofetida
1 tsp turmeric powder
Salt to taste
Method
Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste.
This paste must be semiliauid.
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Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan.Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.
Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.
Add turmeric powder and salt to taste.
Simmer it for 10 mins. Tastes good with rotis/parathas.
209. Aloo Mutter
Ingredients
1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric
Method:
Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
Heat oil in cooker. Add ground Masala and roast till oil separates
Add potatoes pieces, and green peas and mix properly
Add water and pressure cook. Serve with chappaties
210. Venn Pongal
Ingredients
Rice 2 cups
Toor Dal 3/4 cup
Coarsely crushed peppercorns 2 tsps
Cumin seeds 1 1/2 tsp
Ginger 1 1/2 inches long cut into tiny bits
Cashew nuts 5
Ghee 3 tsps
Method
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Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.
The two should be cooked till soft.
In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.
When the pieces turn brown add the crushed peppercorn and the cumin.
When they splutter add ginger and fry.
Add the cooked mixture of the rice and dal to it with salt according to your taste.Mix well.
Add a teaspoon of ghee over it in the end before serving.
This can be eaten with coconut or onion chutney.
The rice and the dal can be cooked earlier and the rest of it just takes 5minutes.
211. Tamilian Kurma
Ingredients
1 cup shredded coconut
4 geen chillies
1 bunch coriander leaves
1 tsp poppy seeds (khusa khusa)
gingerpaste
garlic paste
Grind all of the above ingredients to a fine paste with water.
french cut beans
carrots(sliced) lenghtwise
peas(frozen will do)
potatoes (cubed)
Method
Take oil in a kadai. Add jeera.And then add all the vegetables and let it boil.
Add turmeric powder (a pinch), salt (2tsp), chillipowder (1tsp).
Add the ground ingredients and cook for about 15 mins. Add water if desired.
Serve hot with rice.
212. Vegetable Korma
Ingredients
1 Cup Beans
half cup Carrot
1 Potato
half cup Peas
half cup Ground coconut
small piece Ginger
3 flakes Garlic
1 Onion
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half tbs Cumin seeds
1 tbs Corriander powder
few Corriander leaves
half tbs Chillie powder
half Lime
half tbs Turmeric powder
Take oil in a pan. Add the sliced onions.
After that add ginger, garlic, corriander powder, chillie powder, salt & fresh corriander leaves .
Fry it nicely.
Then add the vegetables & pressure cook till done.
When the vegetables are cooked add the ground coconut and little water to it & let it simmer for
5 minutes.
Squeeze lime to it & the veg korma is ready.
Serve hot with chapatis.
213. Mixed Vegetable Kofta in Tomato Curry
Ingredients
For the Koftas you need
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour (Besan)
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder
For the Tomato Curry:
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger
For Frying:
Vegetable Oil
For Garnish :
Fresh Cilantro or Homemade Pannier
Method:
Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
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Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.
For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve.
Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at warm till
you serve. Garnish with Fresh Cilantro or Paneer.
214. Chakali
Ingredients
3 cup rice flour
1 cup basan
1 stick butter (half cup)liquify
5,6 green chillies finely chopped
2 tsp coriander &cumin seed powder
1/2 tsp turmeric
2 tsp curd
1 tsp suger
salt to taste
Chakali utensil which is common for shev-papdi
Method
Mix rice flour & basan with all above interdients.add a
little bit warm water and make a soft dough. (dough should be softer than the chapati dough.)
Grease the chakali utensil make chakali.
Deep fry in oilon midimum flame till golden brown in colour.
Let it soak on paper.
serve with curd or butter.
215. Moong Soup With Paneer
Light and nutritious.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients
¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
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¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
5. Add the paneer and cook for 2 minutes
216. Healthy Tomato soup
The ever popular tomato soup made in a healthier way.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients
400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk salt and prepper to taste
For serving
fresh cream
bread croutons
How to proceed
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly.
6. Add the sugar, milk, salt and pepper.
Serve hot with cream and bread croutons.
217. Corn Soup with Vegetables
A soup with a Chinese touch.
Preparation time: 15 minutes . Cooking time: 30 minutes . Serves 6.
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving
chillies in vinegar and chilli sauce grated cheese
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1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and
cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese.
218. Green Peas Skin Soup
Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 6.
6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste
1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
Serve hot.
Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and
Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the
body and eliminates them.
219. Hara Nariel Ka Shorba
Coriander and coconut make a tasty combination.
Preparation time : 20 minutes. Cooking time : 10 minutes. Serves 6.
Ingredients
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.
220. Lentil and Vegetable Broth
Try out this unusual soup with moong dal stock.
Preparation time: 20 minutes. Cooking time: 20 minutes. Serves 6to 8.
For the stock
2 tablespoones moong dal
2 onions
2 large tomatoes
For the topping
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1 chopped onion
½ teacup shredded cabbage
½ teacup chopped spinach
2 tablespoons baked beans or tomato ketchup
1 chopped tomato
1 tablespoon oil salt and pepper to taste grated cheese to serve
For the stock
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.
3. When cooked, blend in a liquidiser and strain.
How to proceed
1. Heat the oil and fry the onion for 1 minute.
2. Add the vegetables and fry again for 1 minute.
3. Add the stock and boil for 10 minutes.
4. Add the beans, tomato, salt and pepper and give one boil.
221. Letil Soup
Preparation time: 10 minutes . Cooking time: 15 minutes . Serves 6.
¾ teacup masoor dal (washed)
3 sliced onions
4 cloves crushed garlic
½ teaspoon chilli powder
3 tomatoes
2 teaspoons oil
salt to taste
For serving
lemon juice
For garnish
1 tablespoon boiled rice
1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a mixer.
4. Boil for 5 minutes.
Serve hot with lemon juice and garnished with boiled rice.
Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of
cereals. The combination of cereals and pulses provides protein of high biological value.
222. Tum Yum Soup
The Thai soup with the intriguing flavour of lemon grass.
Preparation time: 15 minutes.Cooking time: 10 minutes.Serves 6.
6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
salt to taste
1. put the stock to boil.
2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
3. Add the lemon juice and top with oil.
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Serve hot with chillies in vinegar, soya sause and chilli sause.
223. Sweet Corn Soup
An old-time favourite.
Preparation time: 10 minutes.Cooking time: 30 minutes.Serves 6.
1 can (450 grams) cream style corn
½ teaspoon Ajinomoto powder
½ teaspoon soya sauce
2 tablespoons cornflour
salt to taste
To serve
green chillies in vinegar
chilli sause
1. Mix all the ingredients with 4 to 5 teacups of water.
2. Cook for 25 minutes.
Serve hot with chillies in vinegar and chilli sauce.
224. RAJMA CURRY
A favourable from the Punjab.
Preparation time : 20 minutes Cooking time : 20 minutes. Serves : 6. Ingredients.
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
Salt to taste
To be ground into a paste.
7 cloves garlic
7 green chillies
25mm. piece ginger
How to proceed.
1. Soak the red kidney beans over night.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry
again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a
thick soup through a sieve.
6. Add the tomato soup to the rajma mixture.Add the sugar and salt.
7. Cook for a few minutes.
Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.
Preparation time : 40 minutes Cooking time : 60 minutes. Serves : 6 to 8.
Ingredients.
750 grams (1 5/8 lb.) papadi
500 grams (1 1/8 lb.) kand (rataloo)
250 grams (9 oz.) potatoes
2 to 3 brinjals
1 teaspoon ajwain
1 teaspoon chilli-ginger paste
1/4 teaspoon soda bi-carb
1 to 2 tablespoons oil
A few lettuce leaves
Salt to taste
Green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve
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For the green chutney.
1 teacup chopped coriandder
4 green chillies
1 teaspoon lemon juice
1/2 teacup water
1/2 teaspoon salt
For the garlic chutney.
10 cloves garlic
2 teaspoons chilli powder
1/2 teacup water
1/2 teaspoon salt.
For the sweet and sour sauce.
1 teacup jaggery (gur)
1/2 teacup tamarind
1/2 teaspoon chilli powder
1/2 teacup water
Salt to taste
Chopped coriander for garnish
How to proceed.
1. String the papadi. Do not separate into two.
2. Peel the kand and cut into big pieces.
3. Cut the potatoes and sweet potatoes without peeling.
4. Make slits on the brinjals.
5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly
and apply the oil all over.
6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all thevegetables
and cover with the balance lettuce leaves.
7. Cover the matka, with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour.
8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves)
in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.
9. Serve with green and garlic chutneys and sweet and sour sauce, oil and seve.
For the green chuntey.
Blend all the ingredients in a liquidiser.
For the garlic chutney.
Blend all the ingredients in a liquidiser.
For the sweet and sour sauce.
Blend all the ingredients except coriander except coriander in a liquidiser. If too thick, add enough water
to get the right consistency. Garnish with coriander.
225. MALAI KOFTA CURRY
A tasty kofta curry.
Preparation time : 30 minutes Cooking time : 40 minutes. Serves :6. For the koftas.
100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying
To be ground into a paste.(for the koftas)
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9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste
To be ground into a paste.
15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese
For the koftas.
1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
For the gravy.
1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
How to proceed.
1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F)
until the cheese melts.
226. Cheesy Sweet Jamuns
Makes about 24
150 gm puffed rice (murmura) - washed and soaked in water for 2 hours.
60 gm mawa
1/4 tsp baking powder
Oil for frying
Stuffing
90 gm Amul Cheese-grated
90 gm mawa
100 gm sugar
1 tbsp cashew nuts-chopped
2 tsp grated coconut
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1 tbp raisins-chopped
1tsp chironji-chopped
Syrup
200 gm sugar
3 cups water
1 tbsp milk
1/2 tsp cardamom powder
2 tsp rose essence
Silver foil for decoration
Method
Prepare syrup by boiling together the sugar and water. And milk and remove the scum as it surfaces. Boil till 3 cups of clear
syrup are obtained. Remove from fire and flavour with essence and caedamom powder. Keep aside.
Cook the mawa for stuffing in frying pan till it is golden brown. Add the rest of the ingredents and mix well. form into small
balls and keep separately.
Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Knead well and
from into as many balls as the number of stuffing balls you have. Flatten out the puffed rice balls on the plam of your hand
and place a mawa ball on it. Fold over adn close sides to make an oval Jamun. deep fry on low fire till dark brown. Drain
well and immerse in warm syrup for an hour. Serve warm decorated with silver foil.
227. Kofta Lajawab
Koftas
125 gm Amul Cheese - mashed
50 gm cornflour
1/2 tsp pepper powder
Oil for frying
Gravy
250 gm onion - grated
200 gm tomatoes - pured
3 cm piece ginger - ground
1/2 tsp chilli powder
1/2 tsp garam masala
200 gm oil
3/4 tsp salt
Mix mashed cheese with cornflour and pepper.
Knead well.
Form into walnut sized koftas and deep fry till light brown.
Drain and keep aside.
To make gravy, heat oil in a pan and brown onions.
Add ginger and fry well.
Add tomatoes turmeric, red chilli and garam masala and fry on low fire till oil separates.
Add water according to consistency of gravy required.
Correct seasoning. Boil for 5 minutes.
Add koftas and boil for a further two minutes.
Serve hot with parathas or tandoori rotis.
Makes about 8
228. Beetroot Parathas
2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.
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For the stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee
Method
Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low
flame. Cook covered, till the mixture is almost dry. Remove from heat.
Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and
seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown.
229. Badshahi Baigan
300 g. brinjals
1 cup curd
2 large onions, chopped
2 tomatoes, chopped
2 tsp. chilli powder
2 tsp. ginger-garlic paste
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp.coriander leaves, chopped
1/4 tsp. turmeric powder
1/4 tsp. cummin powder
Salt to taste
1/4 cup ghee
For the garnish:
1 onion - sliced
1 tbsp. cashewnuts
1 tbsp. raisins
Method
1. Cut brinjals into 2.5 cm. thick slices.
2. Smear with salt and keep aside for 10 minutes.
3. Wash and squeeze dry.
4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown. 5. Remove from ghee and keep aside. 6. Fry the
brinjals in the same ghee till tender. Remove.
7.In the remaining ghee fry the chopped onions till transparent. 8. Add all the dry spices, ginger-garlic paste and chopped
tomatoes and saute till the ghee floats on top.
9. Add curd, coriander leaves and salt. 10. Stir well. 11. Cook till the gravy thickens. 12. Add fried brinjals to the gravy and
simmer for two minutes. 13. Sprinkle the garnish on top. 14. Serve hot with rice or parathas.
230. Red Tomato Gravy
Printed from https://recipe.bluelayer.org/recipe/72128/grilled-dal-payasam